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INCREDIENTS: Chocolate cake mix Vegan icing ½ tsp peppermint extract ½ c chopped raisin soaked in rum overnight Crushed candy canes Dark chocolate (approx 100g) White chocolate (approx 100g) Coconut oil ½-1 tbsp Make the chocolate cake according to the directions on the box. Once cooled, add in the vegan icing and then separate the mixture into two bowls. Peppermint Cake Pops: 3. Add in the peppermint extract, mix and roll into balls (around 1-1.5 tbsp) and place in fridge. 4. While it’s chilling, melt the dark chocolate (double boiler method) and add in the coconut oil. The oil helps it become thinner so it’s easier to work with. 5. Dip the cake pops into the chocolate fully or half way. 6. Sprinkle crushed candy canes over it and let it sit in the fridge for 5 minutes. Rum Raisin Cake Pops: 3. Mix in the soaked chopped rum raisin and roll into balls (around 1-1.5 tbsp) and place in fridge. 4. While it’s chilling, melt the white chocolate (double boiler method) and add in the coconut oil. 5. Dip the cake pops into the chocolate fully or half way. 6. Sprinkle crushed candy canes over it and let it sit in the fridge for 5 minutes.
I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.
